Prep Time: 10 minutes
Cooking Time: 8-12 hours
Serving: 4-6 people
2 pounds beef chuck roast, cut into 2-inch cubes
2 large onions, sliced
4 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
2 tablespoons olive oil
2 teaspoons dried thyme
Salt and pepper to taste
Preheat a sous vide water bath to 165°F (74°C).
In a large bowl, toss the beef chuck cubes with the sliced onions, minced garlic, tomato paste, red wine, beef broth, olive oil, dried thyme, salt, and pepper.
Transfer the mixture to a large vacuum-sealed bag. Seal the bag using a vacuum sealer.
Cook the bag for 8 to 12 hours in the warm water bath.
Remove the bag from the water bath after the meat and onions are done cooking, then gently transfer the contents to a big bowl.
The meat and onions should be taken out of the liquid using a slotted spoon and placed on a serving dish.
The leftover liquid should be poured into a small saucepan and heated over high heat.
Cook the liquid until it has thinned slightly and been reduced by half. On the serving dish, drizzle the sauce over the meat and onions.
Before serving, if desired, sprinkle with finely chopped fresh parsley.
With your preferred sides, such mashed potatoes or roasted veggies, serve the beef with onion. Enjoy!